Tomato Soup with Apples


Serves: 4
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Calories/serving: 203


  • 2 tbsp olive oil

  • 1 medium onion, finely chopped

  • 1 medium carrot, finely chopped

  • 1 stick of celery, finely chopped

  • 2 tbsp tomato puree

  • 1 kg / 2 lb 4 oz / 4 cups ripe vine tomatoes, washed, cored and quartered

  •  1/2 tsp caster (superfine) sugar

  • 1 bay leaf

  • 1.2 I / 2 pints / 5 cups vegetable stock, hot

  • 110 g / 4 oz / 1/2 cup reduced-fat creme fraiche

  • large Gala or Braeburn apple, cored and

  • finely diced salt and freshly ground black pepper


  1. Heat the olive oil in a large saucepan set over a medium-low heat; add the onion, carrot, celery and salt, then sweat for 8-10 minutes.

  2. Stir in the tomato puree, then add the tomatoes and mix well before adding the sugar, bay leaf, and seasoning; cover and leave to stew for 10 minutes, stirring occasionally.

  3. Remove the cover after ten minutes and stir in the stock.

  4. Bring to a simmer before cooking over a reduced heat for 25-30 minutes. Stirring occasionally

  5. Discard the bay leaf before blending the soup with an immersion blender.

  6. Stir through the creme fraiche and return the soup to a simmer before adjusting the seasoning to taste.

  7. Ladle Into soup bowls and garnish with diced apple before serving.


Chris Ching

by Chris Ching

With a nick name of Chris Smile because of the warm smile on her face all the time :) Believes that by empowering the public to have more information and knowledge in healthcare, we will have a better healthcare environment and experience. View all articles by Chris Ching.


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